Carrot Cake with Almond and Coconut Frosting

This is quite an unusual cake but I love it, especially since I never, ever eat the frosting you would find on "normal" cakes but this one is creamy and looks very much like the real thing, only a million times healthier. This cake, and the frosting included is packed with fibre, protein, calcium, healthy fats, antioxidants, vitamins and complex carbohydrates. It is so healthy you should eat if for breakfast, every morning (almost)!! Note that if you are gluten intolerant, you can use rice flour instead of the oatmeal. This cake is lactose free, egg free, vegan and easy to make gluten free.

Note that if you are using soft dates (such as Medjool dates) you won't need to soak them.

You will need a spring form cake tin, 23 centimetres (9 inches) and 5 centimetres (2 inches) deep and a food processor.


A super healthy carrot cake, packed with protein and fibre

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Vegan

This recipe is easy to make:

  • Gluten free

Carrot Cake with Almond and Coconut Frosting

Makes 1 cake

Ingredients

For the cake:

  • 500 grams (17½ oz) carrots, grated (weight before peeling)
  • 500 grams (17½ oz) pitted dates, soaked for 15 minutes
  • 125 grams (4¼ oz) hazelnuts, toasted and finely ground
  • 60 grams (2 oz) almonds, finely ground
  • 100 grams (3½ oz) tofu (soft), excess water squeezed out
  • 60 grams (2 oz) desiccated coconut
  • 40 grams (4½ oz) rolled oats
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract (from a health food store)
  • ½ teaspoon ground nutmeg

For the almond and coconut frosting:

  • 60 grams (2 oz) almonds
  • 60 grams (2 oz) desiccated coconut
  • 100 grams (3½) tofu (soft), excess water squeezed out
  • 2 tablespoons agave nectar
  • ½ teaspoon almond extract (from a health food store)

Preparation

  1. First prepare the frosting: Place the 60 grams almonds in the food processor and blend for 1 minute or until finely ground. Add the 100 grams tofu (squeeze out excess water), 60 grams desiccated coconut, 2 tablespoons agave nectar and ½ teaspoon almond extract. Transfer to a small bowl and place in the fridge for 1 hour.
  2. Now prepare the cake:
  3. Place the 125 grams hazelnuts on a baking sheet and toast them in the oven at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven! Allow the nuts to cool and rub the skins off. You can also place them on a frying pan without oil and heat them for 10 minutes. Shift the nuts around in the pan. Allow to cool and rub the skins off.
  4. In a medium bowl, soak the 500 grams dates in warm water for 15 minutes.
  5. Peel and grate the 500 grams carrots. Transfer to a large bowl.
  6. Place the hazelnuts and the 60 grams almonds in the food processor and blend for 1 minute or until finely ground.
  7. Drain the liquid from the dates and transfer them to the food processor.  Blenc for 10 seconds or until finely chopped (but not smooth). Transfer to the large bowl.
  8. Squeeze excess water from the 100 grams tofu. With your hands (or in a food processor), crush/squeeze the  tofu and transfer to the large bowl.
  9. Add the following ingredients to the large bowl: 60 grams desiccated coconut, 40 grams rolled oats, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg and 1 teaspoon vanilla extract. Stir well.
  10. Line a spring form cake tin, 23 centimetres (9 inches) and 5 centimetres (2 inches) deep with baking parchment.
  11. Pour batter into the cake tin.
  12. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 35-40 minutes.
  13. Remove from the oven and allow to cool.
  14. Once the cake has cooled, spread the frosting over the top of the cake (the sides as well if you prefer).
  15. Decorate with seasonal berries and fruits.

Tips

  • You can use raisins along with the dates.
  • Ensure that the tofu is non-GMO (Genetically Modified) and organic.
  • You can use cashew nuts, Brazil nuts or macadamia nuts instead of the hazelnuts.
  • Use rice flour instead of the rolled oats if you are gluten intolerant.